Oven-Roasted Greek Lemon Chicken with Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted with lemon, garlic, and oregano, served alongside crispy golden potatoes infused with classic Greek flavors. This mediterranean-inspired greek ready in about 60 minutes pairs bone-in, skin-on chicken thighs, medium Yukon Gold potatoes, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 6 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 1/4 cup extra virgin olive oil, 1/4 cup fresh lemon juice, 2 tbsp dried oregano, 5 minced garlic cloves, 1 1/2 tsp sea salt, and 1 tsp freshly ground black pepper until combined and aromatic.
  2. Step 2: Add 6 bone-in, skin-on chicken thighs and 4 cut Yukon Gold potatoes (1-inch wedges) to the marinade, tossing thoroughly to coat every piece in the lemon-oregano mixture.
  3. Step 3: Transfer the chicken and potatoes to a large roasting pan in a single layer, pour 1/3 cup water into the pan to keep the potatoes moist, and roast uncovered for 40-45 minutes, turning potatoes halfway, until chicken skin is golden and juices run clear and potatoes are fork-tender and crispy on the edges.
  4. Step 4: Remove from oven and let rest for 5 minutes before serving to allow flavors to meld and chicken to retain juices.

Frequently asked questions

How long does Oven-Roasted Greek Lemon Chicken with Potatoes take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oven-Roasted Greek Lemon Chicken with Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium yukon gold potatoes from drying out.

Can I substitute ingredients in Oven-Roasted Greek Lemon Chicken with Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Roasted Greek Lemon Chicken with Potatoes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Oven-Roasted Greek Lemon Chicken with Potatoes?

Mediterranean greek like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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